Pumpkin soup with bacon parmesan chips

Name: Pumpkin soup with bacon parmesan chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1–2 Garlic cloves; 100 g Potatoes; 1/4 (approx. 350 g) Hokkaido Pumpkin; 4 discs Bacon (à approx. 10 g); 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 750 ml Vegetable broth; 75 g Parmesan cheese; 20 g Pumpkin seeds; 2 stem(s) Parsley; 1-2 TABLESPOONS Pumpkin seed oil; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1–2 Garlic cloves
100 g Potatoes
1/4 (approx. 350 g) Hokkaido Pumpkin
4 discs Bacon (à approx. 10 g)
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
750 ml Vegetable broth
75 g Parmesan cheese
20 g Pumpkin seeds
2 stem(s) Parsley
1-2 TABLESPOONS Pumpkin seed oil
baking paper

Directions

1
Peel and chop the onion and garlic. Peel, wash and roughly dice the potatoes. Pumpkin clean, wash and roughly dice. Cut bacon into strips. Heat oil in a pot and leave bacon crispy while turning. Remove from the pot
2
Briefly fry the onion, garlic, potatoes and pumpkin in the bacon fat. Season with salt, pepper and sugar. Deglaze with stock, bring to the boil and simmer covered for about 25 minutes
3
In the meantime grate the Parmesan finely. Coarsely chop the pumpkin seeds. Mix parmesan, pumpkin seeds and bacon well. Use a tablespoon to spread small heaps on two baking trays lined with baking paper
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 6 minutes one after the other. Remove from the oven and let cool off
5
Wash parsley, shake dry and chop finely. Remove the soup from the stove, puree finely with a blender. Season again with salt, pepper and sugar. Arrange the soup in 4 deep plates. Sprinkle with some pumpkin seed oil, sprinkle with parsley. Add the parmesan chips